Wednesday, December 10, 2008

Calling all Slow Cooker Recipes!



So the Christmas season gets a little crazy and afterwards it takes some time for catching up. This is why I am calling for all easy Slow Cooker/Crock Pot recipes. And don't forget they have to be yummy!. I think Crock Pots/Slow Cookers are the best. It is so convenient to get your meal prepared and ready in the morning before the hectic day begins. The best is coming home to a nice fresh warm meal. So I will share with you my favorite recipe for the Slow Cooker if you share yours. I figured this could be very beneficial for us all during the season. If you prefer to email it to me please do and I will post it up for you. I would also appreciate any good appetizers, desserts, or other great recipes. As long as it's edible! Thanks!

MaMa Snow

Garlic and Brown Sugar Chicken

4-6 boneless chicken breast cut in half
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 7-Up soda or Orange Juice
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)

Directions
Place chicken in crock pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 5-7 hours. (depending on how hot your pot gets)
Serve over rice or noodles.
You can thicken the juices after cooking with a little cornstarch.
The chicken just falls apart and it is so good!

10 comments:

Jake and Morgan said...

Oh my gosh my mouth just started to water.
My favorite is Roast!
all you need is a
Rump Roast
1 can of cream of mush. soup
1 pouch lipton onion soup
You just combine them all in the crock pot and pour water until it covers most of the roast and let it cook on low all day long. Its do delicious it melts in your mouth!

Anonymous said...

Easy Barbequed Pulled Pork.

Ingredients:
1 pork roast to feed your family (the size isn't important) Boneless works best, but you can use bone in too.
apple cider
Barbeque sause (your favorite brand)
Garlic (I use either garlic salt & coarse pepper, or garlic pepper & kosher salt)
salt
pepper

Season your roast with the garlic, salt & pepper and place it into your crock pot. pour in about an inch of apple cider. Set the crock pot according to the manufacturers directions for the time.

Once the roast is cooked through, remove it from the crockpot and using forks pull the meat appart. Reserve the apple cider/meat drippings. You can remove all the fat and bones (if necessary) now. Once the meat is pulled, add it back to the crockpot and add in the barbeque sauce with a bit of the apple/drippings (careful as the drippings also have a lot of the seasoning in them...you might want to make sure they don't end up back in your sauce.) Let the meat & sauce heat through.

You can serve this on rolls or buns, or directly on the plate.

Our Story said...

So I don't have a full recipe, but I love to just throw the bags of frozen chicken breasts (I buy mine at Wal-mart) with some water in the crock pot.Then you have shredded chicken, that is usually enough for two meals and you don't have to sit and cut it all up, because it just falls apart! :) I actually have some in the crock pot today!

Jessica Rodgers said...

I just put chicken in with couple cans of cream of chicken and 1 can of water more or less depending on if you like it thicker. Cut up potatoes and carrots with onions if you like them and couple cloves of garlic some salt and pepper and you have super moist and yummy meal.

ScottKarenandAustin said...

Tash--
You gave me something new to cook this week! My crock pot stand by is the Cafe Rio Chicken--so super easy. Just in case you don't have the recipe...
Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing (or 1 cup if you buy the bigger bottle, 1 small bottle is 8 ounces)
1 Tablespoon Chili powder
1 Tablespoon Cumin
3 cloves of garlic minced
2 to 2 1/2 lbs of boneless skinless,boneless chicken breast

cook for 4 hours on low on crock pot, then shred chicken in crock pot, then cook 1 additional hour. Here is the dressing...
Creamy Tomatillo Dressing
1 package Hidden Valley Ranch Dressing mix
2 tomatillos, quartered
1 clove garlic
1/2 bunch cilantro including stems
1 jalepeno with some seeds
juice of one lime
Make ranch dressing according to package directions except use 1/2 of milk. Put everything into blender and mix. Chill.

Anonymous said...

This super easy recipe turns out perfect every time I make it-and the leftovers are even yummier then the original dinner! If you wish to add veggies to your roast, add them at the start of the cook time. For a healthier alternative, use low sodium broth and low fat cream of mushroom soup and be sure to trim visible fat from your roast.
INGREDIENTS
* 3 pounds rump roast
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.5 ounce) can condensed beef broth
DIRECTIONS
1. Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

Mom Fuse Friend

Emily Snow said...

okay, i have the cafe rio pork recipe! mmmm, it is so freaking good. takes like 20 hours in crock pot.but you have to invite me to read your other blog before i give it to you :)

i'll try to remember to email it tomorrow or so. it is late and i'm going to bed! seriously, i like checking your other blog, so add me pleeease :) have a good one

snow_em79@hotmail.com

Emily Snow said...

okay, i have the cafe rio pork recipe! mmmm, it is so freaking good. takes like 20 hours in crock pot.but you have to invite me to read your other blog before i give it to you :)

i'll try to remember to email it tomorrow or so. it is late and i'm going to bed! seriously, i like checking your other blog, so add me pleeease :) have a good one

snow_em79@hotmail.com

Anonymous said...

Sweet Pork

Ingredients for pork:
5-6 lb pork roast
1 tsp. Cumin
1 c. brown sugar
1 20 oz. Coke
12 oz. can red taco sauce

For smothered burrito sauce:
1 can chile verde sauce (or green enchilada sauce)

For ranch sauce:
Buttermilk ranch packet
1 cup buttermilk
mayo
cilantro
jalapeno

Cook pork:
1. 1st 12 hours – cook in crockpot on low
with pot half filled with water
2. drain water after 12 hours and save liquid in fridge for sauce
3. add cumin, brown sugar, coke, taco sauce and cook 4 more hours on low
4. shred pork and cook on low 2 hours

Sauce for smothered burrito:
1.strain liquid saved from earlier – warm on stovetop
2.add a few tbsp corn starch mixed with ½ c. water to thicken, then add to strained liquid.
(it always takes me several tablespoons of cornstarch and it still never gets that thick?? But it works)
3. when thick, add one can enchilada sauce

White ranch sauce:
1.make buttermilk ranch packet ranch (follow instructions on package)
2.add handful of cilantro…blend
3.add chopped up jalapeno…blend

The Smiths said...

This is mine and my husband's absolute fave! We have it usually once and week and you have tons for leftovers.

Chicken Tacos
3-4 chicken breasts
2-3 cups Pace mild salsa
1/2 bag frozen corn
1/2 can of black beans
Packet of Taco Seasoning

Combine all ingredients and cook on high for at least 6 hours. Right before serving, shred chicken with two forks. Place in tortillas and top with cheese,sour cream, lettuce. etc!